86. Coconut Chickpea Curry from The Fiery Vegetarian

This episode features a recipe developed by Deirdre of The Fiery Vegetarian. This week Anne talks through making a homemade curry with coconut milk and spices for a flavorful sauce that's great on rice, naan, and more. The recipe uses chickpeas for a perfect Meatless Monday meal that happens to be vegan making it a win for anyone with dairy sensitivities. While mild as written, you can also amp up the heat if you want to. The full written and printable recipe is linked above, but if you're making your grocery list or checking your pantry here's what you'll need: Produce: 1 small onion, 4 garlic cloves, 1.5 inches fresh ginger, lemon for juice Inside Aisles: 1 can coconut milk (13.5 oz/400 mL), 2 cups cooked chickpeas, 1/2 tbsp oil Spices: Ground cinnamon, ground cloves, cumin seeds, ground turmeric, ground coriander, garam masala, sugar, salt, and black pepper If you love this recipe and want to get to know Deirdre better, you can connect with her on Facebook or Instagram.